| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Atlanta |
Main dish, Seafood, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
|
6-oz tuna steaks |
| 1 |
ts |
Salt; divided |
| 1 |
ts |
Pepper; divided |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Tomato; seeded; chopped |
| 2 |
c |
Yellow tomato; seeded; chopped |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Olive oil |
| 1 |
pk |
(6.6 oz) polenta |
| 1/2 |
c |
Shallots; chopped |
| 1/4 |
c |
Garlic; chopped |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Fresh basil; chopped |
| 1/4 |
c |
Fresh mint; chopped |
| 1/4 |
c |
Fresh chives; chopped |
INSTRUCTIONS
Sprinkle steaks on both sides with 1/2 teaspoon salt and 1/2 teaspoon
peper; place in a 13 X 9 baking dish and drizzle with 1/4 cup olive oil.
Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and
2 tablespoons olive oil. Set aside. cook polenta according to package
directions, substituting chicken broth for water; spoon evenly into a
lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a
nonstick skillet over medium -high heat 5 minutes on each side or until
done. Remove from skillet and keep warm. Saute shallot and garlic in 1/4
cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and
cook, stirring constantly, just until thoroughly heated. Stir in chopped
herbs, cook 30 seconds. Stir in remaining 1/2 teaspoon salt and 1/2
teaspoon pepper. Serve immediately with tuna and polenta. Southern Living,
August, 1997
Contributor: Exec. Chef Rene Pax, Renaissance Atlanta Hotel-Concours Posted
to TNT - Prodigy's Recipe Exchange Newsletter by "Rhonda J. Coleman"
<wtb00516@mail.wvnet.edu> on Jul 31, 1997
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